Gumbo By Paula Deen

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 large boneless skinless chicken breast halves
• salt and pepper
• 1/4 cup vegetable oil
• 1 lb smoked sausage, cut into 1/4-inch slices
• 1/2 cup all-purpose flour
• 5 tablespoons margarine
• 1 large onion, chopped
• 8 garlic cloves, minced
• 1 green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1/4 cup worcestershire sauce
• 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
• 4 cups hot water
• 5 beef bouillon cubes
• 1 (14 ounce) can stewed tomatoes, with juice
• 2 cups sliced frozen okra
• 4 green onions, sliced, and green parts
• 1/2 lb small shrimp, peeled, deveined and cooked

Recipe

• 1 season the chicken with salt and pepper. heat the oil in a heavy bottomed dutch oven over medium-high heat. cook the chicken until browned on both sides and remove. add the sausage and cook until browned, then remove. sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. let the roux cool.
• 2 return the dutch oven to low heat and melt the remaining 3 tablespoons margarine. add the onion, garlic, green pepper and celery and cook for 10 minutes. add worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. cook, while stirring frequently, for 10 minutes. add 4 cups hot water and bouillon cubes, whisking constantly. add the chicken and sausage. bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. add tomatoes and okra. cover and simmer for 1 hour. just before serving add the green onions, shrimp and chopped parsley.